SALMON SUSHI WRAP

Salmon Sushi Wrap image

Provided by cannedfood

Time 25m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 11

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2 (6 ounce) cans salmon, Sockeye salmon or 2 (6 ounce) cans pink salmon, drained, flaked
2 tablespoons lemon juice
1 tablespoon ginger, freshly grated
1 tablespoon light soy sauce
1 teaspoon sugar
2 cups brown rice, cooked or 2 cups short-grain rice, cooled
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup green onion, chopped
2 tablespoons sesame seeds
2 cups spinach, leaves* baby
4 (10 inch) tortillas, spinach-flavored flour

Steps:

In a medium bowl, season salmon with a mixture of lemon juice, ginger, soy sauce and sugar. Combine salmon mixture with rice, water chestnuts, green onion and sesame seeds; toss gently with fork to mix.
Warm the tortillas.** Arrange a layer of spinach leaves on the bottom half of each tortilla, leaving room on the edges. Spread equal portions of the salmon-rice mixture over spinach then top with another layer of spinach leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.
* Tips: For a typical sushi flavor, use nori strips in place of spinach. Nori are sheets of dried seaweed, found in many Asian stores. Serve with wasabi, if desired.
** To make them more pliable before wrapping, warm tortillas:.
â€¢ Microwave oven: 10 to 15 seconds on high heat.
â€¢ Oven: 3 to 5 minutes at 350ÂºF in aluminum foil.
â€¢ Stovetop: 15 seconds per side over medium-high heat in a large non-stick skillet.
Servings: 4.
Nutritional Information Per Serving:
Calories 560; Total fat 18g; Saturated fat 4g; Cholesterol 55mg; Sodium 890mg; Carbohydrate 74g; Fiber 8g; Protein 28g.